Fèves au lard, also called bines or haricots au lard, is a traditional Québécois dish. It is usually based on the common bean mixed with pieces of bacon...

French onion soup (French: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed...

uses white fish Soupe aux gourganes. Quiaude made with Greenland halibut. Oreilles de crisse in a bowl. Breakfast with fèves au lard in a small bowl as...

Catherine's taffy Sucre à la crème Tarte au sucre Acadian foods Fricot Ploye Poutine râpée Râpure Regional Soupe aux gourganes Tourtière du Lac-Saint-Jean...

volaille, dans ces cas-là on parle de cretonnade. Le terme cretons est réservé au porc. {{cite web}}: Missing or empty |url= (help) Cretons described by Marius...

Catherine's taffy Sucre à la crème Tarte au sucre Acadian foods Fricot Ploye Poutine râpée Râpure Regional Soupe aux gourganes Tourtière du Lac-Saint-Jean...

Grand-pères, grand-pères au sirop d'érable or grand-pères dans le sirop d'érable is a traditional pastry in Québécois and Acadian cuisine. The term pépère...

Catherine's taffy Sucre à la crème Tarte au sucre Acadian foods Fricot Ploye Poutine râpée Râpure Regional Soupe aux gourganes Tourtière du Lac-Saint-Jean...

important part of Acadian food culture that the call to eat in Acadian French is "Au fricot!" The main ingredients consist of potatoes, onions, and whatever meat...

yellow smogs for which London was famous until the Clean Air Act 1956. Soupe aux pois (jaunes) (yellow pea soup) is a traditional dish in Québec cuisine...